Ingredients:
1 package dry yeast (about 2 1/4 teaspoos)
1/2 cup warm water (105 degrees to 115 degrees)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoo bakig powder
1 teaspoo bakig soda
1 teaspoo salt
1/2 cup vegetable shorteig
2 cups low-fat buttermilk
Cookig spray
1 tablespoo stick margarie or butter, melted
Preparation:
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.Preheat oven to 450 degrees F.Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450 degrees F for 13 minutes or until golden.Serving size: 1 biscuit
